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Black Bean Soft Tacos

Rated as 4.62 out of 5 Stars

"Spiced just right, These bean-based tacos have plenty of South-of-the-border appeal. Lynn Hamilton of Naperville, Illinois livens up her black bean filling with diced tomatoes, green chilies and a variety of seasonings, then garnishes each taco with a slice of avocado."
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Ingredients

15 m servings
Original recipe yields 8 servings

Directions

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  • Prep

  • Ready In

  1. In a nonstick skillet, saute onion and garlic in oil until tender. Stir in the beans, tomatoes, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 3-5 minutes or until mixture begins to thicken. Spoon about 1/2 cup off center on each tortilla; sprinkle with cheese. Fold one side of tortilla over filling. Garnish with avocado.

Footnotes

  • Nutritional Analysis: One taco equals 279 calories, 8 g fat (2 g saturated fat), 5 mg cholesterol, 828 mg sodium, 40 g carbohydrate, 11 g fiber, 12 g protein. Diabetic Exchanges: 2 starch, 1 lean meat, 1 vegetable, 1 fat.

Reviews

Read all reviews 113
  1. 152 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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Most helpful positive review

This recipe was tested by the most picky of food critics...middle school students. I teach a culinary class through Family and Consumer Sciences at a middle school and gave this recipe as a coo...

Most helpful critical review

I know this recipe has had great reviews but it just didn't wow us. The oregano seemed out of place (cilantro would have been a better choice for us), and I think I would have preferred filling...

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This recipe was tested by the most picky of food critics...middle school students. I teach a culinary class through Family and Consumer Sciences at a middle school and gave this recipe as a coo...

These are super simple and delicious. Every Friday is Taco night at our house and I was looking for a change of pace from the ground beef variety. I added 1 C. frozen corn and some fresh cilant...

This is a sure thing -- easy & very tasty! I followed the recipe as shown, but threw in a tablespooon of lime juice and used 6" corn tortillas. I will definitely make this again.

We love these. I cheat and use salsa instead of the canned tomatoes and chiles (and we don't use the avocado). I usually make a big batch and any leftovers can get rolled into burritos and froz...

These were SO good and SO easy to make! I followed the recipe almost exactly as written. Only changes I made were I substituted dried cilantro for the dried oregano and I added 1/8 tsp. of cayen...

This is a very easy and delicious recipe. I made them one day ahead of serving them for the flavors to blend and served them on homemade tortillas. The Cafe Rio sauce that I made for the sweet...

Nice and satisfying. I scaled recipe down to 4 servings so maybe the scaling was off, but I think next time, I'll use less chili powder as that seemed to be the predominant seasoning. I used G...

Made this for my husband this week. Of all the vegetarian recipes he has ever had this was by far his favorite! Very good! Will make again and again.

I know this recipe has had great reviews but it just didn't wow us. The oregano seemed out of place (cilantro would have been a better choice for us), and I think I would have preferred filling...